Step 1: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide.
Step 2: In a clean, grease-free bowl, whisk the egg whites on medium speed until soft peaks form.
Step 3: Gradually add the superfine sugar one tablespoon at a time, whisking on high speed until the meringue is stiff, glossy, and no longer grainy.
Step 4: Gently fold in the cornstarch and vinegar with a spatula; this creates the signature marshmallow center of the citrus pavlova recipe.
Step 5: Spread the meringue onto the parchment circle, building up the sides to create a slight well in the middle.
Step 6: Reduce the oven temperature to 250°F (120°C) and bake for 90 minutes. Turn off the oven and let the meringue cool completely inside with the door slightly open.
Step 7: Once cool, whip the heavy cream until stiff. Spread the cream into the center of the meringue, swirl in the citrus curd, and top with fresh fruit segments and lime zest.